Lamb Shanks In Honeyed Prune Sauce Recipes

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LAMB SHANKS IN HONEYED PRUNE SAUCE



Lamb Shanks in Honeyed Prune Sauce image

A delicious meal for two, worth saving for a special occasion. The long cooking time allows you to set the scene ie.light the candles and open the bottle of Rioja. The sauce is quite rich and needs only a simple accompaniment such as couscous or plain mashed potatoes and steamed green beans.

Provided by Yorkshire Pud

Categories     Lamb/Sheep

Time 2h50m

Yield 2 serving(s)

Number Of Ingredients 14

2 lamb shanks
2 tablespoons olive oil
1 large onion, peeled and roughly chopped
4 garlic cloves, peeled and finely chopped
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 lemon, juice and zest of
1 tablespoon olive oil
14 prunes, eg.Whitworth's Ready to Eat
2 tablespoons honey
2 teaspoons cornflour (optional)
toasted almonds (to garnish) or chopped coriander (to garnish)

Steps:

  • In a large dish combine 2 tbs olive oil,onion,garlic,spices,lemon juice and zest.
  • Add lamb shanks.Coat with marinade and cover.Leave 2-3 hours in fridge(longer if time permits)stirring occasionally and turning the lamb.
  • Heat 1 tbs olive oil in large frying pan.Lift lamb shanks out of marinade and into frying pan.Brown lamb well on all sides.
  • Remove lamb from pan and place in a large casserole dish.
  • Add marinade ingredients to pan with 100mls/4 fluid ozs water and heat gently for 3-4 minutes.
  • Remove from heat.Add honey and prunes. Stir gently to incorporate,without breaking up the prunes.
  • Pour this heated mixture over the lamb shanks.Cover with lid or foil.
  • Cook in preheated oven 160 deg C,325 deg F,gas mark 3 for 2 1/2 hours.
  • If you prefer a thicker sauce,blend cornflour with a little cold water in a cup.Remove casserole from oven after two hours,stir a little of the sauce into the cornflour and water,mix well then stir back into the sauce in the casserole. Return casserole to oven for remaining half hour.
  • Serve garnished with toasted almonds and/or chopped coriander.

Nutrition Facts : Calories 1064, Fat 54.8, SaturatedFat 16.9, Cholesterol 242.1, Sodium 183.8, Carbohydrate 71.8, Fiber 7, Sugar 46.5, Protein 74.2

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